Holiday Pumpkin Bread
Elevate your holiday baking with this moist and cozy Holiday Pumpkin Bread, a festive treat packed with warm spices and the rich flavor of pumpkin puree. This easy-to-make quick bread combines the earthy sweetness of cinnamon, nutmeg, and cloves with a tender, melt-in-your-mouth crumb, thanks to the addition of applesauce for extra moisture. Perfectly customizable with optional chopped walnuts or semi-sweet chocolate chips, this recipe transforms a classic holiday favorite into a delightful crowd-pleaser for breakfast, dessert, or an anytime snack. Ready in just over an hour, this pumpkin bread is ideal for holiday gatherings or gifting, and it's simple to make ahead and enjoy throughout the week. Whether you're an experienced baker or a beginner, this recipe is the ultimate way to embrace the warmth of fall flavors in every bite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup chopped walnuts (optional)
- 0.5 cup semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt until evenly combined.
In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, applesauce, eggs, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together using a rubber spatula or wooden spoon. Be careful not to overmix; the batter should be thick and slightly lumpy.
If using, fold in the chopped walnuts and/or semi-sweet chocolate chips evenly throughout the batter.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Place the loaf pan in the center of the preheated oven and bake for 55–60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 46.5 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
